Portuguese Chicken and Rice (One Pot)
Seasoned chicken thighs and turmeric rice cook together in one pot with onion, red bell pepper, and peas. Finish with Peri-naise and sliced green onion.
By Cookin' KitchenUpdated
- Total: 50 minutes
- Servings: 5 servings
Recipe
Portuguese Chicken and Rice (One Pot)
Seasoned chicken thighs and turmeric rice cook together in one pot with onion, red bell pepper, and peas. Finish with Peri-naise and sliced green onion.
Cookin' · https://cookin.club/recipes/portuguese-chicken-and-rice-one-pot
- Prep
- 15 minutes
- Cook
- 25 minutes
- Rest
- 10 minutes
- Total
- 50 minutes
- Servings
- 5
Ingredients
For 5 servings
Portuguese chicken seasoning
Portuguese-style rice
To serve
Equipment
- Large heavy-based pot with lid
- Bowl
- Slotted spoon
Instructions
Step 1: Mix the Portuguese chicken seasoning ingredients in a bowl. Add the chicken and toss to coat. Set aside while you prepare the other ingredients, or refrigerate overnight if you prefer; marinating is not necessary.
Step 2: Heat 2 tablespoons of oil in a large heavy-based pot over high heat. Add the chicken and cook until the outside is sealed and lightly colored; it will not turn golden. Transfer the chicken to a bowl with a slotted spoon, leaving the oil in the pot.
Step 3: Add the garlic and onion to the pot and cook for 1 minute. Add the bell pepper and cook for 1 1/2 minutes, or until the onion is translucent.
Step 4: Add the rice and stir to coat it in the oil. Add the remaining rice ingredients, then scatter the chicken over the surface. Add any juices from the bowl. Stir, bring to a simmer, cover, and lower the heat to medium-low so the contents simmer gently.
Tip: Keep the simmer gentle, with small bubbles. Too little heat can leave the rice sitting in hot water; a rapid boil can burn the base.
Step 5: Cook covered for 15 minutes without peeking or stirring. The liquid should be absorbed. Tilt the pot and briefly lift the lid to check.
Step 6: Remove the pot from the stove and leave it covered to rest for 10 minutes.
Step 7: Remove the lid and gently toss the rice. Spoon into bowls, drizzle with Peri-naise, sprinkle with green onion, and serve.
Notes
Notes
Long-grain or medium-grain rice can replace the basmati. Jasmine and sushi rice also work, but make a stickier result. The recipe is not written for brown rice, risotto rice, paella rice, quinoa, minute rice, or specialty rice.
Chicken thighs are juicier here than breast. If using breast, cook it through before making the rice, then return it to the pot after the rice rests.
Refrigerate leftovers for up to 3 days. The rice may dry out if frozen; sprinkle with water before covering and reheating if it seems dry.
Nutrition per serving
- Calories
- 458 kcal
- Fat
- 13 g
- Saturated fat
- 2 g
- Carbohydrates
- 57 g
- Sugar
- 6 g
- Fiber
- 4 g
- Protein
- 26 g
- Sodium
- 980 mg
- Cholesterol
- 95 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken thighs and basmati rice cook together in one pot with a paprika-and-oregano seasoning, turmeric, red bell pepper, and peas. Serve with Peri-naise and sliced green onion.
Sear the chicken before cooking the rice so it gets color on the outside without cooking through. Keep the covered pot at a gentle simmer, then let it rest with the lid on before fluffing.
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